Opskrifter
BEETROOT CUPCAKES WITH MASCARPONE AND HONEY TOPPING
Do not be afraid to try something new. Beetroot cupcakes may sound like a strange combination, but we are sure that the taste will proof you wrong. The rich aroma of chocolate combined with the natural sweetness of beetroot is simply perfect. Try them, you will not regret it.
BEETROOT CUPCAKES WITH MASCARPONE AND HONEY TOPPING
Ingredients
(for 12-14 pcs.)
For the cake batter
3 organic eggs
200 g of dates
300 g beetroot
1/3 tsp bourbon vanilla, ground
o
1/3 tsp ground cinnamon
1 pinch of salt
125 g spelled flour
25 g cocoa, unsweetened
1 tsp cream of tartar baking powder
100 g dark chocolate
100 g coconut oil
Topping
150 g mascarpone
100 g cream cheese
1 tablespoon organic honey
1 pinch Bourbon vanilla
Some organic lemon zest
Preparation:
- Pit the dates, place in a bowl and pour hot water over them, just covering them. Leave for 15 minutes.
- Slowly melt the chocolate with the coconut oil in a saucepan over low heat.
- Mix the flour with cocoa, salt, cinnamon, vanilla and baking powder in a bowl.
- Cut the beets into small cubes and put them in a high-performance blender (e.g. Vitamix) with the soaked dates + soaking water and blend to a puree. Place the beetroot and date puree in a large bowl. Add the eggs and stir in.
- Stir in the melted chocolate. Finally add the flour mixture and mix gently.
- Line a muffin tin with liners or grease and flour it. Divide the batter into it.
- Bake in a preheated oven at 180°C for approx. 25-30 minutes. Let cool down.
- For the topping, mix the mascarpone with cream cheese until smooth. Stir in the honey, vanilla and lemon zest.
- Spread the cream on the cakes and decorate with flowers as you like.